Meat-curing apparatus



April 22', 1930. A. E. OZQUF 1,755,966

MEAT CURING APPARATUS Filed April 21, 1928 4 Sheets-Sheet l April 22, 1930. r A. E. OZOUF 1,755,966

MEAT CURING APPARATUS Filed April 21, 1928 4 Sheets-Sheet 2 7 Z; i J a g V I H April 22, 1930. A. E. ozouF 1,755,966

MEAT CURING APPARATUS Filed April 21, 1928 4 Sheets-Sheet s j; I. m

April 22 1930. EQQZQUF 1,755,966

MEAT CURING APPARATUS Fiied April 1928 4 Sheets-Sheet 4 Patented Apr. 22, 1930 o STATES ARTHUR E. OZOUF, OF CHICAGO, ILLINOIS, ASSIGNOR TO THE ALLBRIGHT-NELL COM- PANY, OF CHICAGO, ILLINOIS, A CORPORATION OIE ILLINOIS MEAT-CURING APPARATUS Application filed April 21,

The present invention relates to smoking, curing, and drying apparatus and more particularly relates to improved apparatus for efficiently drying, smoking and curing prodnote such as Frankforts, sausage, minced ham, bacon, ham, and the like.

It has heretofore been the practice to smoke and cure meat products in curing chambers through which the passage of large volumes of gases tend to pass in hot streams or currents through restricted areas of the curing chamber where i the control dampers are opened substantially. This results in the development of zones of excessive temperatures and gas pockets ofwidely varying conditions within the chamber. In an efiort to establish more uniform conditions it has been the practice to reduce the volume of gases sothat the moisture is eliminated slowly from the curing chamber and the relative humidity within the chamber is high. This necessitates prolonged treatment in order to remove the moisturefrom the products being cured to the point where the gases can penetrate into the pores and can become effective to properly sterilize and condition the products and to impart thereto the desired keeping qualities, flavor, and color of a high grade product.

Because of the relatively slow movement-of go the gases through the curing chamber in prior curing apparatus, gas pockets or spots are formed which vary widely in temperature and the articles are subjected to irregular conditions.

In the prior usual smoke-houses ofthe type in which articles are suspended on conveyors in vertical curing chambers, the articlesin the hotter portions of the chamber are subjected to excessive temperatures resulting in 40 the coagulation of the albumen, contracting of the outer pores, and the formation of an outer crust which tends to prevent proper and rapid removal of moisture from, and penetration of the smoking and curing gases into as the interior of the product, while the articles in the cooler portions of the curing chamber are subjected to relatively low temperature and gases of relatively high humidity, so that the removal of moisture therefrom is slow. Because of improper distribution of 1928. Serial No. 271,777.

gases, failure to eliminate the moisture evolved from this product with suflicient rapidity an excessive length of time is required to effect the curing of the articles. The failure to eliminate the moisture rapidly results in deterioration of the product, and bacterial growth tends to form which must be destroyed by the antiseptic properties of the curing gases to impart keeping qualities to the articles. As a result, the shrinkage in weight of products being cured by the prior apparatus is ordinarily from ten to fourteen percent, and the articles in a single batch will vary widely in quality, color and degree of cure depending upon the particular condition in the curing chamber to which they have been subjected. In the prior types of vertical smoke-houses, even under the most favorable conditions, the spacing of the stations or carriers on the conveyors must be at least 42 inches or more. Even with this spacing the time of treatment is excessive, Frankforts and like smaller objects requiring from six to twelve hours or more to effect a cure,

while bacon, minced ham, and like heavier articles require from twelve to twenty-four or more hours of treatment.

Because of the unevenness of cure in the smokehouses in which the articles remain stationary in the curing chamber during the smoking thereof and because of the variations in quality of such products, it has been proposed to cure articles in relatively small chambers provided with vertical shafts and laterally extending arms from which the articles to be cured are hung in an effort to secure a uniform product. In apparatus of this type, however, the proper distribution of gases and rapid elimination of moisture from the curing chamber has not been secured with the result that the articles are passed alternately through hot and cold spots. In the hot spots they are subjected to relatively high temperatures that coagulate the albumen, cause contraction of the outer pores, tending to form a crust relatively impervious to moisture and the curing gases, and the moisture content of the atmosphere is so high that the time of cure is not substantially reduced over that required in the Stationary type of houses, and a shrinkage often to fourteen per cent in weight of the product has also been found necessary to impart keeping qualities to products. This type of smoke house has not improved the product or processes of curing to any substantial extent and has not been sufficiently -successful 'to replace the vertical type of smokehouses on the market.

. I have discovered that by proper control of thevdistribution, i'itempieratures, and velocity of the gases, "and "by. maintaining continuous movement of the articles to be cured in a vertical Smokehouse, it is possible to utilize stations spaced at approximately 15 inches or less on the conveyor and to crowdthe meat together so that thepronucts at the different stations may touch each other and the time of treatment may be considerably reduced I while uniformly cured and high grade articles.ofimprovedquality aregproduced. By

practicing my invention, the time of treatment of Frankforts and like small objects is reducedto from one-half to three hours, while the'ltimeoftreatment ofbacons, minced ham-sand the. like is reduced to approximately sirfto eight hour s, accordingto the weight thereof and aproduct that will keep is secured with a shrinkage in weight of less than lO'per centand aslow as from el -to 7 per cent. In this way a substantialreduction in.

shrinkage ofmeatjproducts and increase in capacity in apparatusof this type is attained, and'atfthe same time uniformly'cured and colored products. of substantially higher quality are secured.

laccomplimi my improved results in one form'of my invention byproviding a vertical smokehouse with a centraldividing structure that cuts out substantially all of the central dead space and substantiallydivides the curing chamber into two vertical ,paths of movement in which the articles being cured are continuously moved by providing spaced gas outlets in the ceiling of the curing chamber so that the gases are compelled to. rise in substantially uniform manner throughout the separate vertical ,paths of movement of theartic les under treatment. The velocities and temperatures'of the" gases are controlled so that the coagulation of the albumens and rapid formation of a crust arou-nd'the articles relatively impervious to moisture and gases is avoided. The contin of "the pores, in this way conditioning the product for rapid penetration-of the curing gases. In this way therelative volume of moderately heated gases with which the products are contacted in a given period of time is substantially increased over the volume of higher temperature gases with which the articles have been heretofore contacted in vertical smoke-houses of prior art, and the articles are subjected to more uniform and m it the-rapid penetration ofthe smoking and I curing v gases into the product without caus ng substantial contraction or sealing oft'he outer pores. In the treatment of minced hams, bacon, and the like, this initialperiod ofdryin g is maintained preferably from two to two and one-half hours. Smoke is then generated and contacted with such products for a period of approximately four to six hours, While the temperature of the gas is gradually reduced from 130 to 160. degrees Fahrenheit to 100350110 degrees Fahrenheit.

In the treatment of smaller articles such as Frankforts, sausage, andthe like, in accordance with myimproved apparatus, while an initial drying stage may be applied if desired, the time required forthis drying is so short that the saving effected in this mannor is, generally notsuiiicient to warrant the division of the treatment into two stages. The-character of these products also differs from the character of meatproducts such as minced'hams, hams,-bacon, and the like, and a satisfactory product may be secured by subjecting "them to temperatures ranging from 130't0 160 degrees Fahrenheit throughout the entire operation while smoke may be generated from the beginning. treated in accordance with my improved apparatus has imparted thereto a desirable bright color and improved flavor.

Accordingly, an object of the present invention is to provide improved apparatus for curing articles such as sausage, bacon, hams. and the like, in which proper conditions for rapidly and efiiciently drying and imparting a uniform cure and suitable color, thereto are provided.

Sausage Another object of the invention is to provide novel apparatus for the smoking and curing-of meats utilizing vertical conveyors 1n whichth-e meat products may be crowded on the conveyors so that the products at the I given stations substantially touch each other, while at the same time the velocity, temperatures and distribution of the gases is such that substantial reductions in the time of treatment to effect the uniform cure are attained, and at the same time considerably improved products are secured.

A further object of the invention is to provide improved curing, smoking or drying arrangements in which simplified, novel and more efficient loading and unloading mechanisms for the transfer of articles to be treated toand from the treating chamber are. provided and to provide improved curing, smoking and drying apparatus in which, if de sired, the articles may be loaded into the conveyor continuously at one point and the completely smoked or cured articles may be continuously removed at another point.

Further objects of'the invention are such as may be attained by the utilization, of the various combinations, subcombinations, and principles hereinafter more fully set forth, and as defined by the scope of the appended claims.

As shown in the drawings:

Figure 1 is a sectional side elevation through a preferred form of my invention.

Figure 2 is a sectional view taken along line AA of Figure 1.

Figures 3, 4 and 5 are sectional plan views taken along lines BB, CC and D-D of Figure 1, respectively.

. Figure 6 is a side elevation of a preferred form of carriage adapted foruse with the form ofapparatus shown-in Figure 1.

Figure 7 is an end view of the carriage shown in Figure 6.

Figure 8 is a fragmental detailed side view showing the loading and unloading mecha nisms.

Referring to Figures 1 to 5, foundation 1 of any suitable material, such as concrete, is

provided upon which the side and end walls 2 of the smoke'or-treating house, which may be of brick or other suitable material, are built. The side walls 2 extend upward from the foundation 1 through a loading floor 3, and a dividing wall 4below the loading floor 3 divides the lower part of the smoke house into two combustion or smoke or gas producing chambers 5. At the bottom of the chambers 5 the perforated plates or grates 6 are provided which rest on extensions of the foundation 1. Doors 7 in the side walls 2 of the chamber provide means for charging the chambers 5 with smoke or gas producing materials. Below the perforated plates or grate members 6' are, formed the ash pits and air chambers 8 which are provided with suitable doors 9. Resting on the top of the grates 6 are the perforated pipes 10 forming gas burners for the ignition of saw-dust or other smoke producing material. The burners 10 are connected by the air and gas lines 11' and 12 to suitable fuel gas and compressed air supply sources preferably controlled by valves from the loading floor 3.

Supported in the side walls 2 of the smoke house are channels 13 which have secured thereto and support the vertical channel shaped structural steel supporting members 14 which are also suitably anchored to .the side walls 2. Channels 14 form central structural supports to which the inner ends of the angle iron members 15 and of the rail supporting channels 16 are secured. The members 15 and channels 16 are secured to the side walls and have their ends embedded in the end walls 2 and in turn have secured thereto and support the chain guides 17.

Secured to the lower ends of channels 14 are the guide members 18 in which the journal boxes 19 (Figures 1 and 8) are slidably supported. Journal boxes 19 are connected by means of links 20 to the tension adjusting and compensating arms 21. Arms 21 are pivoted at 22 to beams 13 and are guided for movement by the members 23 which are supported from beams 13. Secured to the free ends of arms 21 by means of rods24 are the tension adjusting weights 25.

Journaled in the bearings 19 is a sprocket shaft 26. Rigidly secured to the shaft 26 and rotatable therewith are the lower sprockets 27. In the upper part of the smoke or curing chamber, bearings 28 are secured to channels 14 and in the side walls 2 in any suitable manner. Bearings 28 rotatably support the sprocket supporting stub shafts 29 and supported on the stub shaft-s 29 are the upper sprockets 30 which have secured thereto and are driven by spur gears 31. Spur gears 31 are driven by pinions 32 mounted on shaft 33. which is suitably journaled in bearings q 34. The shaft 33 is driven by means of a sprocket 34, chain 35, and the sprocket 36 from motor 37 which is suitably supported on a platform 38 above the level of the loading floor 3. Passing around the sprockets 29 and 1 30 are the endless chains 39 to which are secured at suitably spaced intervals the carriage supporting or carrying members 40 (Figures 1 and 8). The supporting members 40 are provided with the depressions or grooved sections 41 in which the lifting projections or members 42 of the smoking carriages are adapted to rest.

As shown in Figures 6 and 7 the carriage lifting projections or members 42 are formed on the ends of the cross-rod 43 which is journaled in members 43 to the ends of which the grooved rollers 44 are rotatably secured. Rigidly secured to and depending from arms 44' are the carriage frame members 45 upon which the smoke sticks carrying the-articles to be smoked, cured or dried are adapted to rest in well known manner. Secured to the or eyes 46 which are shaped to receive the hooks 47 (Figure 8) ofthesupporting trolley members 48. The-supporting trolley members 48 are adaptedtorun on the overhead loading and'unloading tracks 49 and .50 on which thecarri'ages areadapted to be pushed or conveyed tosuitablelearriage loading and unloading points. 1

Pivoted to the endsof-the loadingand'u'nloading tracks'49and 50" (Figures 1 and '8) at points 51 are-the track sections or extensions 1 52. The outer ends of the extensions 52 are pivotally connected at points 53 to'th'e lower ends of links-54, :and the upper ends of the links 54'areconnected at points 55 to the operating arms -56." Operating arms 56 are secured to and rotatable with suitably supported {actuating shafts 57 (Figures 1, '3 and 8 )"which in turn have secured thereto the actuatingarmsl58. The ends of arms 58 are pivotally'secur'ed to the upper ends of'links '59, the lower ends of which are pivotally connectedto operating levels 60 which are pivotally supported from'the side walls 2 of the smoke 'houseat their'inner ends.

A pair ofloading transfer members 61 (Figures 1 and 8) fare secured to the frame members 16 and the wall of the smoke-house by means "of the supporting brackets 62. Pivotally securedby pins 63 to members 61 are the track sections64 which are normally held in vertical position by the counter-bal- '47 of trolleys 48jmay be disengaged from eyes 46 of the-carriageand may be returned tothe loading point to be usedfor conveying anothercarriage along tracks 49. The carriage supported on members 61 moves by gravity or 'may'be'pushed inward and as the forward rollers 44 engage the-pivoted extensions 64, the extensions 64 will bei'forced to the broken line position as shown and the carriage will move to the broken line position A. In this position of parts; carriage extensions '42 will be positioned as shown in such relation a to the chaincarried liftingmejr'nbers 40 that as the chain 39 'move s upward'the' grooves or recesses 41 of lifting members 42 will engage and pick up the carriage. 'As the Carriage-is lifted oif extensions '64, "counter wei'ghts 65 will swingthe'extensions 64 to the full line position *shown in Figure 8.

Supported adj acent' theunloadin g opening of the sfmokeor curing chamberb'y meanslof thebrackets 66 (Figure 8) are-the guidemembers 67 in which the track-sections 68 areslidably supported and guided. Theunloading track sections68 are normally heldin the outer full line position shown iniFigure 8 by means of counters-weights; 69.1 Counterweights 69 are connected to the inner 'ends of the sliding track sections'68 by means ofthe cords or cables 70 which'in turn pass over the guiding and supporting pulleys 71 'rotatably supported from the frame member 16. Secured to'the inner ends ofthe track members 68 are the ends of cables 7 2 which pass over the pulleys 7 3 rotatably supported from the frame member 16. Cables 72 are wound on the drum 74, which in turn is rotatably supported by means ofbrackets 7 5 from the side of'the smoke-house. Wound around a suitable section of the drum 74 is an actuating cable 7 6 which at its lower-ends is secured to a weight 7 7. The slidable track sections 68 are mounted inalignment with the grooves of the pulleys 44 of carriages, supported in the members 40 of the chains 39 and the parts are so balanced that the counter-weights 69 will normally'hold the track sections 68 in the full line position shownin Figure 8 and out of the path of movement of'carriages mounted on chains 39.

When it {is desired to remove acarriage from the cage, the operator lowers the weight 77 to the broken line position. This will rotate'the drum 7 4 and will wind cables 7 2 there on,' pulling track sections 68 inward into the pathof movement of the rollers 44 of the carriages, as indicated by the broken line position of themembers 68 in Figure 8. As the carriages move downward, the rollers 44 will engage the inner ends of the track sections 68 and the chain members 39 will move out of engagement with the carriage projections 42. When the members 40 andthe projections 42 of the carriages are out of engagement the weight of the carriage will cause it to move to the right in Figure 8 to the broken line position indicated by B. The operator may then raise the arrn60 upward to'the broken line position, lowering the track section 52 and bringing the hooks 47 of the trolley 48 to a position where they may be hooked into the eyes 46 of the carriage. The arm 60 is then lowered to the full line position, raising thetrack sections 52 together with the trolleys 48 and carriage. This-movement of the carriage will lift the rollers 44 clear of the track sections 68 and the track section 50 to a suitable unloading point A central dividing structure with a closed bottom is provided for the treatment chamber comprising the sheets orplates 7 8 (Figures 1 and 2) which are secured to frame channels 14. The plates 78 divide the treating chambersubstantially into two sections and compel the smoke or gases to rise substantially only in the space in which'the carriages are adapted to move. In this way economical distribution and utilization of *the heated gases and smoke in the treating chamber is attained.

The loading and unloading openings of the smoke or treating house are provided with the closing doors 79 which are adapted to slide vertically in suitable guideways and are suspended from the supporting cables 80 which pass over the pulleys 81 and are suitably counter-balanced. Opening 82 at the top of the treating chamber is providedfor convenient access to the mechanism and is closed by a suitable door83.

The ceiling or top 84 for the treating chamber is provided with a plurality of smoke or gas ducts 85 preferably disposed substantially at the four corners of the ceiling and the smoke or gases pass from the upper part of the smoke chamber-through the duct 85 into a chamber 86 which is formed by the ceiling 6 84; and roof 87. It is to be noted that the arrangement of ducts 85 is such that gases ascend with substantially uniform velocity throughout the vertical paths of movement of the articles to be cured and this is an important feature of the'invention. A ventilator or stack 88 through which the smoke or gases pass to atmosphere is provided in the roof 87 and a damper 89 is provided in the stack.

Located above the dividing wen 4. and below the loading floor 3 is a steam heating coil 90 through which heating steam may be circulated.

In the operation of the apparatus disclosed for the treatment of hams, bacon, minced hams, and like products, steam coils 90 are preferably utilized, the house is loaded,and

the atmosphere in the curing chamber is heated approximately to 130 to 160 degrees Fahrenheit and maintained at this temperature for a period of approximately two and onehalf hours, without generating smoke; Due to the construction of the smokehouse, the heated air currents will rise on opposite sides ofthe dividing sheets 78, passing through ducts 85 into compartment 86 and then out through stack 88, and chains 39 are continuously driven to circulate the articles through the chamber. In this period which may be termed the drying stage, a substantial portion of the moisture is removed from the articles and is carried out of the curing chamber without, however, causing substantial sealing or contraction of the pores so that the articles are conditioned for rapid penetrationof the curing gases into the interior thereof. At the end of the drying stage the sawdust or other smoke producing material is ignited in the combustion chamber 5 and smoke is generated which passes upward through the curing chamber on opposite sides of each dividing structure and the temperature in the curing chamber is reduced gradually to from 130 to 160 degrees Fahrenheit to 100 to 110 degrees Fahrenheit in approximately five hours time,

during which time the articles are continuously circulated and subjected to the smoke. At the end of a total treatment of from six to eight or eight and one-half hours, the articles such as bacon, ham and the like, according to their weight, will be thoroughly cured and will have a highly desirable bright color. The continuous circulation of the products and the arrangement of ducts 85 tends to maintain uniform conditions throughout the curing chamber, to prevent the formation of cold or excessively heated gases, and compels a substantially uniform distribution of rising heated gases.

In the treatment of small articles such as sausage, Frankforts, and the like by my improved apparatus while an initial drying stage may be utilized, the character of these products and the curing thereof is so rapidly effected by my improved apparatus that this period is so short that no substantial advantage is gained by dividing the operation into two steps. Accordingly smoke may be generated immediately, and the temperature of the curing chamber is maintained at approximately 130 to 160 degrees Fahrenheit for a period ranging from approximately one-half to three hours, depending upon the product, during which time the chains 39 are driven at a uniform rate so that the product under treatment is circulated continuously through the treating chamber. By maintaining the continuous circulation of sausage in this type of apparatus at temperatures of 130 to 160 degrees Fahrenheit, I have discovered that uniformly smoked sausages with desirable color are produced in from one-half to three hours without the necessity for maintaining different zones of temperatures or conditions in the smokehouse. By inspecting the articles as they pass by the unloading door, the operator can remove the carriages as the articles carried thereby reach the proper state of cure and color.

It will be noted that the smoke or gases from the chamber 5 pass upward on opposite sides of the dividing sheet in a substantially uniform current, are compelled to travel uniformly throughout the paths in which they will contact with the articles to be smoked and cannot pass through the central unused part of the smoking chamber. At the top of the treating chamber the smoke passes through ducts 85 in the ceiling of the smoking chamber into the space 86. In this Way,

it will be seen, economical distribution and tus. is providediniwhich simplified mcchanie v calloading} and unloading devices, are utilized, and'in; which the-cost andv labor of handling. ofthe articles to be treated I is ma;

terially reduced, While a vpreferred embodiment of apparatus is disclosed the invention is not limited to the form shown and describedgand many variations thereof may be; madeby thoseskilled in the art-Without departing, from the. spirit of my. invention.

Accordingly, hatis desired to besecured by LettersIPa tent and is claimed as newt-is 1, In combination ajtreatmg chamber; conveying means 1n said treat ng chamber;

removable carriages; for said conveying means; means comprising 'a pair a oftrack members pivotallyi supported-from the-walls:v of, said chamber; transferring I said carriages. from alpoint outside of-sa-id chamber-tosaidconveying. means and; separate mechanical means for automatically transferring saidcarriagesfrom-v said c'onveyingmeansi. to a point outsidevof;said'chamber v- 2 In. combination, curing; and dryingh mbem, acksil ed na e a d; e a d chamber; imeat means adapted to be. conveyed along-said tracks; an endless con veyor in said chamber; and; means for mechanically transferring said meat; carry.- inggmeans-between sa d tracks and -sa1dcon veyor compr s ng. r-p ir Of add tion l r -9k:

members mounted 'adj acentfixed openings. in said chambenand normally held out; of the of; movement ofmeat; carrying means unpo ed n a d:: nv rinam s;,

3,. In; combination; a curing; chamber; a loadingtrack leading to: said a chamber; an;

unloadingtrack leading from' said chamber means for conveying articles, to be cured along said T tIflCk from convenient loading;

and toconvenient unloadingpoints; conveys in-g meansin said-chamber adapted :to convey; said first; mentioned means throughv said chamber. from a pointladj acent said loading track to a point adjacent said'unloadmg track; and mea-ns for-transferring said first e ioned rniea twe s id; rack and.

said conveying-means,"comprising track meme bersv positioned below. the level of said lead ing and unloading. tracks and-extending into said'curing chamber. I

l. Incom'bination, vertical endless conveying-means;-carry-ingmeans adapted to be rea track-'termln-at ng-ad]acentsaid conveying means; ;means for conveying saidcarrying; w

movably mounted in said" conveyingmeans;

meansalong saidtrack; means'adapted to receive said carrying meansf-rom said last mentioned conveying means and to transfer the same to said first mentioned" conveying means comprising anlinclinedgtrack member for transferring said carryingjmeans from said track to said last mentionedconveying s, id n ine tr ck, m mb r ng ormally disconnected from said cenveying means. 7

5 In combination verticalendless conveying means carrying means. adapted to be removably mounted in said conveying means;

and transfer meansadjacent saidjconveying means comprising a pair of'slidably sup ported inclined track members to transfer said-carrying means from and to move the same 1 away from said 7 conveying means.

6 ln combination, a track comprising a movable section, means for raising and lowering said m VablescctiQn carrying means and 'meansrforr, conveying the same along sai'dtrack transfer meanscomprising a. track adapted to greceive said carrying means, said transfer means being disposed: beneath 7 said, inovable section; and conveying meansadapted; to ireceive saidcarrying' means, from saiden v err ans :7. A carrier for articles to; be smo ked; or

cured; comprising a framework, adapted to supportthe articles; supporting rollersdisposed adj acenti opposite; sides ofi; the topnf:

said; framework; and; plurality of lifting projections; ad acent andaextending outward bGYQE-kd sa d-rollers In omb nat o ,verticalend css conve.y.

ing means having'its vertical portions ten; sionedinto- ;substantially straight; lines carrying means adjaptedto beremovablymounted in said conveying means and t'o-s travel therewith in a complete endless path; ,mean adj acent: said conveying-means; and operable atiwill for-mounting carrying means in said conveying means; othen means; acent'; sai d conveying means for dismounting' carrying means from sald conveying means; said mountingand disrnounting means being; lo

cated between the upper and lower extremities of thev-conveying means; and comprising tracks inclined in the-sa-me direction; 5

9. The construction definedin: claim 8 in which said-mountingmeans comprises a pair of tracks: each of Which comprisesa; fixed sect on and a movable section pivotally con; nected thereto and means fornormall y holding; saidmovable sections at: anangleto said removable; carriagesfor, said, conveying means, means for transferring said; carriages fromn p ointroutside of said chamber-to said i onv ymg means and meansfor transferringi said carriages vfrom said conveying :meansito po nt OUliSlCilG of; sa d chamber, said; last transferring means lcomprismgw non aligned chamber-,- conveying; means 1n sa d treating chamber;

ber; meat carrying means removably supported by said conveyor; means for transferring meat carrying means to said conveyor; means for transferring meat carrying means from said conveyor; each of said transferring means comprising movable tracks inclined to a horizontal and other tracks located above said first tracks.

14. The combination defined in claim 13 in Which said other tracks comprise vertically movable pivoted sections; and means for manually operating said pivoted sections.

15. The combination defined in claim 13 together With means for normally holding said movable tracks out of the path of movement of said conveyor.

In testimony whereof I affix my signature.

ARTHUR E. OZOUF. 

